Yields: 4 Servings
Ingredients
2 teaspoons vegetable oil
1 cups chopped onion - (abt 1 large)
2 teaspoons Thai Green Curry Paste (see recipe)
= (or commercially prepared)
1 pound red-skin potatoes cut 1/2″ cubes
1 cup coconut milk
1 cup vegetable broth
1 cup canned whole tomatoes plus juice
1 tablespoon fresh lime juice
1 tablespoon chopped fresh basil
3 cups hot cooked rice
Commercially prepared sambal oelek (optional)
Instructions
In large wok or skillet, heat oil over medium-high heat. Add onion and stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1 minute. Add potatoes and toss well to coat. Stir in coconut milk and broth.
Using your hands, lightly crush tomatoes; add tomatoes and juice to wok. Cover and simmer until potatoes are tender, 15 to 20 minutes. Stir in lime juice and basil. Serve over rice with sambal oelek if desired.
This recipe yields 4 servings.
Per Serving: 421 Cal; 9g Prot; 7g Total Fat (4 Sat. Fat); 80g Carb.; 0mg Chol; 235mg Sod.; 5g Fiber.